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Thursday, August 11, 2011

Capicola

Well, it's still got some ice on it, but 24 hours in the fridge has at least thawed our capicola enough to investigate a little

It looks like what we've got is a heavily spice-rubbed, cured, cooked hunk of bear lunchmeat. It's not totally thawed yet, but I did get a few slice out of it, enough to try a taste. Capicola is not my thing (most seasoned lunch meats aren't) but it's not bad at all. Hopefully it's something the hubbs won't mind putting on a sandwich. Too bad we don't have a lunch meat slicer. The good news is there'll be an electric knife at my house this weekend to carve it up.